Tomato hake bake with red peppers and cauliflower

knorr
4 servings Prep: 15 mins, Cooking: 45 mins
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This simple hake and veggie tray bake makes it easy to put a nutritious seafood dinner on the table! This is a versatile recipe – you can use any roasting vegetables you have in the fridge!

By Independent Contributor October 18 2021
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Ingredients (16)

15 ml olive oil
1 onion — diced
3 garlic cloves — sliced
5 ml Robertson's dried thyme
10 ml Robertson's dried sweet basil
1 lemon — zest and juice
2 red peppers
300 g cauliflower — cut into small medium sized florets
12 g Knorr Tomato Base Dry Cook-In Sauce
400 g tinned tomatoes
1 knorr vegetable stock pot — dissolved in 400ml hot water
Atlantic sea salt — to season
1 ml Robertson's black pepper — or to taste
10 cherry tomatoes — halved
180 g hake fillets — boned and skin removed
handful fresh basil
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Method:

Preheat the oven to 180C.

In a pan, heat the olive oil over a medium heat. Add the onion, garlic, Robertson’s Thyme and Robertson’s Sweet Basil. Sauté until soft.

Add the cooked onion mix to the lemon juice & zest, red pepper, cauliflower, Knorr Tomato Base Dry Cook-In Sauce, tin tomatoes and Knorr vegetable stock, with a pinch of Robertson’s Atlantic Sea Salt & Robertson’s Black Pepper. Put this into a deep oven tray and bake in the oven for 30 minutes so the vegetables are cooked and the sauce has reduced.

Take the tray out of the oven. Top with the cherry tomatoes, hake which has been seasoned with salt & pepper.

Return to the oven for a further 10-15 minutes, until the fish has cooked through.

Serve hot, topped with fresh basil leaves.



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